REPORT WEEK 6

INTRODUCTION

 A meat-based roulade typically consist of a slice of steak rolled around a filling such s cheese, vegetables, or other meat. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Roulade is commonly secured with toothpicks, metal skewer or a piece of string. The roulade is then sliced into rounds and served. In Italian Cuisine, roulades are known as Involtini. Involtini can be thin slices of beef, pork or chicken rolled with fillings. Each involtino is held together by a wooden toothpick, and the dish is usually served in various sauces.

PREPARATION BEFORE CLASS

 As a student, I arrived college to help the COD incharge to prepare all the ingredients that is needed to cook. After that, COD asked Chef Putra for the key of the gas house to turn on the gas. As my colleagues arrived soon after that, the COD incharge checked our attire and cleanliness before allowing them to enter the kitchen. He assured that we wear clean, white chef jacket with apron and with clean and shorted nails.

 STANDARD RECIPE FOR BEEF TENDERLOIN ROLLS

 - Beef
 - Seasoning
 - Onion
 - Flour
 - Mustard
 - Dill pickle
 - Tomato paste
 - Beef stock
 - Ham

COOKING METHOD

 1. Season beef slices with salt and pepper. Spread thinly with mustard.
 2. Using about 2/3 of the onion, sprinkle beef slices evenly.
 3. With onion, bacon, and pickle, roll up slices and secure with skewers.
 4. Heat shortening in a medium skillet. Add beef rolls, sauté until well brown. Turn occasionally.
 5. Add remaining onion, sautee until light golden brown.

 CONCLUSION 

In the end of our practical lesson, we learned how to properly secure the beef rolls and the ‘perfect’ cooking method of tenderloin beef rolls

REPORT WEEK 5

INTRODUCTION

 A Cordon Bleu is a dish of meat wrapped around cheese then breaded and pan fried or deep-fried. For chicken cordon bleu, chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese. The origins of cordon bleu as a schinitzel filled with cheese are in Brig, Switzerland, probably about the 1940s. The earliest reference to ‘chicken cordon bleu’ in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955. There are many variations of the recipe, all of which involve a cutlet, cheese and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swis.

The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried. Other variations exist with the chicken baked rather than fried. Other common variations include omitting the bread crumbs, wrapping the ham around the chicken or using bacon in place of ham. In largely Muslim-populated countries, the halal versions of chicken cordon bleu are also popular such as that chicken is rolled around beef or mutton instead of pork product

PREPARATION BEFORE CLASS

As a student, I arrived college to help the COD incharge to prepare all the ingredients that is needed to cook. After that, COD asked Chef Putra for the key of the gas house to turn on the gas. As my colleagues arrived soon after that, the COD incharge checked our attire and cleanliness before allowing them to enter the kitchen. He assured that we wear clean, white chef jacket with apron and with clean and shorted nails.

STANDARD RECIPE FOR CHICKEN CORDON BLEU
 - Chicken breast
 - Ham
 - Salt
 - Cheese
 - Ground black pepper
 - Breadcrumbs
 - Butter
 - Paprika

 COOKING METHOD

 1. Flatten chicken to ¼ inch thickness, top each with ham and cheese.
 2. Roll up and tuck in ends, secure with toothpicks.
3. Place butter in a shallow bowl. In another shallow bowl, combine the breadcrumbs, salt and paprika.
4. Dip chicken in butter then roll in crumb mixture.
5. Transfer to greased 8 inch square baking tray. Bake at 350oC for 40-45 minutes or until chicken is no longer pink.
6. Discard toothpicks and ready to be served.

CONCLUSION

 While preparing to roll the chicken cordon bleu, we learned that chicken cordon bleu are slightly different from chicken roulade. Despite it can have the same filling, but the cooking method and skills used are different. In my opinion, this dish is easy to prepare and can be eaten during lunch and dinner.

REPORT WEEK 4

INTRODUCTION

On the fourth week of our lesson, we are taught on how to make Chicken Stew with Potato. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (carrots, onions, and tomatoes). Also may include meat especially tougher meat, suitable for slow-cooking such as beef. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at relatively low temperature allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking.

Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews while lean meat may easily become dry. Stew may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing or by using roux, a dough consisting of equal parts of fat and flour. Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, much thicker and require longer low heat. While soups are almost always served in a bowl, stew may be thick enough to be served on a plate with the gravy as sauce over the solid ingredients

 PREPARATION BEFORE CLASS

As a student, I arrived college to help the COD incharge to prepare all the ingredients that is needed to cook. After that, COD asked Chef Putra for the key of the gas house to turn on the gas. As my colleagues arrived soon after that, the COD incharge checked our attire and cleanliness before allowing them to enter the kitchen. He assured that we wear clean, white chef jacket with apron and with clean and shorted nails.

STANDARD RECIPE FOR CHICKEN STEW

 - Ayam Bulat
 - All Purpose Flour
 - Cendawan Portabello
 - Parsley
 - Carrot
 - Pes Tomato
 - Celery
 - Ubi Kentang
 - Anchor Cream
 - Onion

 COOKING METHODS

1. Heat oil and butter and put in garlic and onion.
2. Put in tomato paste when the onion is cooked.
 3. Put in the chicken and stir well. Then, put in the potato.
 4. Add some water. Let it boil on low heat.
5. Then, put in portabello mushroom, carrots and celery.
6. Add a little bit of all purpose flour to make it thicker.
7. Lastly, add anchor cream to enchance the colour and flavour.
 8. Garnish it with parsle and ready to serve.

 CONCLUSION

While preparing to cook chicken stew, we have learn about suitable cutting skills for the ingredients and how to practice it. The benefits are, our product look delicious and can be eaten easily with nice garnishing. Besides that, I also learned that stew are slightly different with soups. Which stew is thicker than the soups. I also learn when is the best time to put the cooking cream inside our stew so that it will not create any lumps in the stew

REPORT WEEK 3

INTRODUCTION

On the third week of our lesson, we are taught on how to make Fish Finger and Club Sandwich.

Fish finger or fisg sticks are processed food made using a whitefish such as cod fish or Pollock which has been battered or breaded. They are commonly available in the frozen food section of supermarkets. They can be baked in the oven, grilled, shallow fried or deep-fried.

The term ‘fish fingers’ is first referenced in a recipe given in a British popular magazine, 1900. The commercialized of fish finger may be traced to 1953. There was an abundance of herring in the United Kingdom after World War II. Clarence Birdseye test-marketed herring fish fingers, a product he had discovered in the United States, under the name ‘herring savouries’. These were tested in Southampton and South Wales against ‘cod sticks’, a comparatively bland product used as a control.

As for club sandwich, it is also called a ‘clubhouse sandwich’, is a sandwich of bread occasionally toasted, sliced cooked poultry or fried bacon, lettuce, tomato and mayonnaise. It is often cut into quaters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.

The club sandwich may have originated at the Union Club of New York City. Two roasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm. Several other early references also credit the chef of the Union Club for creating the sandwich.

STANDARD RECIPES AND COOKING METHOD

As a student, I arrived college to help the COD incharge to prepare all the ingredients that is needed to cook. After that, COD asked Chef Putra for the key of the gas house to turn on the gas.

As my colleagues arrived soon after that, the COD incharge checked our attire and cleanliness before allowing them to enter the kitchen. He assured that we wear clean, white chef jacket with apron and with clean and shorted nails.

STANDARD RECIPE FOR FISH FINGER

     -  Dory fish                                 - Egg

     -      Plain flour                                - Breadcrumbs

     -      Paprika                                    - Seasoning (salt and pepper)

     -      Lemon juice

COOKING METHOD

1.    First, clean the fish and cut it into slices.

2.    Season the fish with paprika, lemon juice, salt and pepper.

3.    Prepare an egg, plain flour and breadcrumbs in the separated bowls.

4.    Do the Standard Breading Procedure (SBP) to the fish started with plain flour, egg and finally the breadcrumbs.

5.    Lastly, pan fry or deep-fried the fish until cooked.

STANDARD RECIPE FOR CLUB SANDWICH

      -    Bread                          - Bacon

      -       Lettuce

      -       Turkey / chicken ham

      -       Hard boiled Eggs

      -       Mayonnaise

      -       Tomato

COOKING METHOD

   1.    Firstly, heat grill to high and cook the bacon, turning halfway through until crisp.

   2.    Then, toast the bread and spread one slice with the mayonnaise. 

   3.    Thirdly, layer on the egg, tomato and bacon, then top with another slice of bread. 

   4.    Add the chicken or turkey, bacon, and lettuce. Finish with the final slice of bread and cut  into quaters.

   5.    Lastly, secure with cocktail sticks and serve with crisps.

CONCLUSION

While preparing to cook fish finger, we have learn about what is standard breading procedure (sbp) and how to practice it. The benefits are we don’t spill the flour all over the place and we get nice and neat breaded fish finger.

While making the sandwich, we learn on how to cut the bread without pressing it and cut clean the edges. Besides that, we also learn how to make better dressing for the sandwich filling.

COD REPORT (WEEK 2)

INTRODUCTION

On the second week of our lesson, we are taught on how to make Potato Salad. I was in charge as Chef of the Day (COD) during the entire lesson.

Potato salad is a dish made from boiled potqatoes and a variety of other ingredients. It is generally considered a side dish as it usually accompany the main course. Potato salad is originated from Germany. American-style potato salad is served cold or at room temperature.

Ingredients are often include mayonnaise, herbs and vegetables. Meanwhile, German-style potato salad is generally served warm and is typically made with vinegar or olive oil, herbs and bacon.

PREPARATION BEFORE CLASS

As I am the COD, I arrived college earlier than my other colleagues to prepare all the ingredients that is needed to cook. After that, I asked Chef Putra for the key of the gas house to turn on the gas.

As my colleagues arrived soon after that,  I checked their attire and cleanliness before allowing them to enter the kitchen. I assured that they wear clean, white chef jacket with apron and with clean and shorted nails.

STANDARD RECIPE FOR POTATO SALAD

-       Sour Cream                            - Eggs

-       Mayonnaise                            - Herbs

-       Mustard                                   - Leek

-       Vinegar                                    - Chicken Ham

-       Pickles                                    - Lime (Add on as flavour)

-       Lettuce                                    - Potato (Boil)

-       Carrot                                      - Capsicum (Any Colour)

COOKING METHOD

   1.    Firstly, cut the potato into wedges and boil it.

   2.    Then, wash the eggs and boil it until cooked in the separated sauce pan.  

   3.    Cut the carrot and leek into julliene.

   4.    Dice the capsicum.

   5.    Shred the lettuce into small pieces. 

   6.    After that, checked if the eggs are fully cook and set it aside. 

   7.    Make sure the potatoes are cooked and set it aside.

   8.    Mash the eggs into large pieces and set it aside.

   9.    Next, cook the chicken ham in frying pan on low heat and dice cut it.

  10.  Mix mayonnaise, sour cream, mustard, vinegar, herbs and lime in a bowl to make the  dressing for the salad.

   11.  Slice the pickles and mix it with the dressing.

   12.  Put in the eggs and potato into the salad dressing.

   13.  Potato salad is ready to serve.

COD BRIEFING AND CLOSING

After everything is finished  and we have done our own platting, I instruct my teammates to clean all the utensils used and the gas stove. Then I separate them into groups and brief them  to clean the kitchen and throw away the rubbish.

As the COD, I make sure that they are doing their tasks.

COD ROLES AND RESPONSIBILITIES

As for me, i’m making sure that all utensils are kept at the rack provided. And then, the ingredients that have been used is wrapped with plastic wrap and keep for further use.

That is all done after I gave my teammates instruction to clean the kitchen.

CONCLUSION

Being COD, I have learned how to be a good leader and to control my teammates. It was not easy but I managed to successfully did it.  Beside that, I also learned about responsibilities and commitments throughout the tasks given. For example, coming early to college before my other classmates does and to make sure all the ingredients are ready before the lesson started.